Vegan Pumpkin Pie Fudge
This vegan pumpkin pie fudge is easy to make with just 5 simple ingredients and has the most amazing taste and texture. It’s a must for Fall!
Recipe Features
- dietary – vegan, gluten-free, can be nut-free
- quick and easy – you’ll need just 5 ingredients and a few minutes of prep time
- no-bake – just blend, freeze and enjoy!
Ingredient Notes
- dates – soft, moist medjool dates are key here!
- pumpkin – use plain, canned pumpkin puree
- pumpkin pie spice – if you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg, a pinch of cloves or allspice is nice too
- coconut oil – this can’t be substituted in this recipe as it’s what makes the fudge firm
- nut butter – peanut butter, almond butter and sunflower seed butter all work well
Step by Step Instructions
Step 1. Place everything in a food processor and process until smooth and creamy. You may need to stop a few times to scrape down the sides and help it along.
Step 2. Line a standard sized loaf pan with parchment paper then smooth the mixture into the pan. Pop the whole pan into the freezer for a couple of hours to firm.
Once firm, lift out of the pan, cut into bite-sized pieces and enjoy your pumpkin pie fudge!
Notes and Tips
- Dates: It’s important to use soft, moist dates. If your dates are dry, soak in hot water for 15 minutes then drain well before using in the recipe.
- Storage: Store in a sealed container in the freezer for up to 3 months.
Related Recipes
For more pumpkin goodness, I’ve got more pumpkin recipes for ya here:
- Vegan Pumpkin Date Bread
- Vegan Pumpkin Mousse
- Healthy Pumpkin Oat Cookies
- Vegan Pumpkin Truffles
- No-Bake Pumpkin Pie Tarts
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Pumpkin Pie Fudge
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 24
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
This decadent, whole-food based fudge only requires a few, plant-based ingredients to make and will be sure to satisfy your sweet tooth. It’s smoothy and creamy and tastes just like pumpkin pie!
Ingredients
- 30 soft pitted medjool dates (392 g with pits)
- 1/2 cup (120 g) natural smooth peanut butter (or almond butter)
- 1/2 cup (120 g) pure pumpkin puree
- 1/3 cup (80 g) coconut oil, melted
- 2 tsp pumpkin pie spice
Instructions
- Place all ingredients in a food processor or high-powered blender and process until smooth.
- Spread the mixture into a wax or parchment paper-lined loaf pan.
- Place the pan in the freezer to set for at least 3-4 hours.
- Remove, lift out of pan, cut into 24 pieces and enjoy!
- Store in the freezer in a container.
Notes
If you have a peanut allergy or to make it paleo, you can substitute almond butter for the peanut butter. For nut-free fudge, use sunflower seed butter.
If your dates are overly dry, pit then soak in hot water for 15 minutes. Drain well before using in recipe. If you don’t have access to medjool dates, you can use sayer or deglect noor.
If you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg. A pinch of cloves or allspice works too!
Nutrition
- Serving Size: 1 piece
- Calories: 161
- Sugar: 11 g
- Sodium: 23 mg
- Fat: 12 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 2 g
Keywords: vegan pumpkin pie fudge, vegan fudge, pumpkin fudge
Update Note: Originally published on September 12, 2016. Update with new photos and text on September 19, 2019.
Hi Deryn,
I LOVE your site – so many recipes yet to discover!
Just a question on making the DIY Pumpkin Spice – I am perusing your pumpkin recipes and tbh want to make a bunch: I notice that on the Loaf, PSL energy bars, and this Pumpkin Fudge, each of your Pumpkin Pie Spice recipes are different, but then again each date of the recipes is different, so wondering if you have a definitive ‘recipe’, if you will, now at this point?
So for Pumpkin Loaf you say
2 tsp cinn
1/2 tsp ginger and nutmeg
1/4 tsp cloves or allspice
For PSL bars it’s
2 tsp cinn
1/2 tsp ginger
1/4 tsp each nutmeg, cloves, alllspice
and this fudge recipe it’s
1 tsp cinn
1/2 tsp ginger
1/4 nutmeg, cloves or allspice
So the cinnamon and nutmeg varies and although I know it’s preference, do you give these measurements based on the particular recipe as I’m not sure if there is a ‘one and done’ pumpkin spice recipe?
Thank you much and awaiting your answer so I can get making! 🙂
Hi, sorry, I don’t have a definitive recipe. I just go by taste and the particular recipe! I would use cinnamon for sure, then usually 1/2 tsp ginger and a pinch of nutmeg, cloves and/or allspice. Nutmeg, cloves and allspice all have similar flavour profiles so if you’re using allspice, you don’t really need cloves. If you’re not using allspice, then a pinch of nutmeg and cloves. It doesn’t have to be exact. You could also Google “pumpkin pie spice recipe” to make a batch of pumpkin pie spice, then use that in each of these recipes.
Thank you for the clarification, Deryn! Can’t wait to make this fudge!!!
Hey there!
Incredibly happy I came across this site with so many fantastic recipes and CANNOT wait to get stuck into them.
My only issue is I’m kind of new to baking and live in Australia so I have no idea what the conversation for a CUP is!? Please help. Any kind of google search led me to 3 or 4 different measurement. Any chance of doing a metric measurements tab near the recipe??
Any kind did help would be greatly appreciated.
Hi, I added the weight measurements to the recipe so if you have a small kitchen scale you can use that to measure accurately (1 cup is 240 mL but the weight measurements are the most accurate). I hope that helps. Thanks!
Looks amazing. Is there a calorie count?
Hi Wendy – the nutrition facts are listed below the recipe. Enjoy!
This looks heavenly! I like to combine peanut butter and dates for a thick spread, but hadn’t thought to add pumpkin. Delicious I bet!
Oh, I love that idea too! I love making date caramel and paste just from dates but I love the idea of mixing it with peanut butter or almond butter to make a sweet spread!!
Hi this is Patty I know it said to put in freezer do you have to leave it in the refrig or freezer after it has set up I live in a Senior community and do a lot of baking for the activities and one of the ladies in our group ask me to make Pumpkin fudge and this looks so easy and good
It can be out of the freezer for a little while but they will melt and get soft at room temp. Enjoy!
I’m surprised you didn’t use Earth Balance coconut spread instead of the coconut oil. Wouldn’t that work?
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Actually you need the coconut oil to help them harden up, so the coconut spread wouldn’t work. 🙂
Thank you for letting me know.